Welcome!

Award-winning Chef Phyllis Segura has cooked for people in all walks of life both in the U.S. and E.U. Chef Phyllis has been cooking for special people since 2000.
She attended the Apicius Cooking School of Lorenzo de’Medici in Florence, Italy; received a James Beard Foundation scholarship; attended various New York cooking schools; and watched her grandmother very carefully.
As a personal and private chef Phyllis cooks for individual clients and offers cooking demonstrations regularly. She specializes in small elegant dinner parties, and intimate dinners - plated or buffet, weekday meals and private and group culinary instructions.
The chef prepares a wide variety of cuisines. Whereas a restaurant chef might have a specialty that is served daily, as a personal or private chef Segura applies her skills to the requirements and palates of her clients. Fresh and seasonal ingredients make the best dishes. She is not shy with herbs and spices and will go out of her way to source ingredients.

Vegetarian, Vegan, Macrobiotic, Kosher, grain-free, dairy-free, gluten-free, blood type, diabetic and other special diets are available. Chef prefers to use organic, pesticide and antibiotic free, non-GMO and local products as much as possible.
Consultations with nutritionists are recommended for special needs and diets for proper guidelines.

References and a rate sheet are available. She currently lives in Saugerties, NY.
In 2013 she offered cooking classes in her home kitchen in Spencertown,NY www.reddoorcookingworkshop.blogspot.com

Send an email: info@cookingontheriver.com

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Tuesday, August 29, 2006

PRICES PRICES QUESTIONS QUESTIONS

To find out prices for Cooking on the River services and to ask me any questions
do either of the following:

email me at: info@cookingontheriver.com
OR

Click on Comments on this blog and send me a message

Either way I will receive it and send you a reply. Phyllis
PICKLES

Peter Piper Picked a Pack of Pickles
How Many Pickles Did Peter Piper Pick


Oh, yeah... It's August. The new Kirby cucumbers are here. The other day I put up a few jars of pickles with my own spice mix that I thought I would share with you:

Pickles
You will need to buy or grow Kirby cucumbers picked when they are small and not wrinkled. Select some of equal size that will fit nicely into quart jars. Boil those jars and lids. I am going to assume you know about canning and I will not go into that here.

For about 12 pickles: Mix together, 2 sliced garlic cloves, 1T whole coriander, 1T celery seeds, 1T dill seeds, 1T fennel seeds, 1tsp whole Allspice, 1tsp cloves, 1tsp black peppercorns, 1tsp juniper berries, 3 bay leaves, a couple of red pepper pods, fennel or dill flowering tops, 1/4tsp powdered turmeric. Add about 1-1/2 cups of vinegar of your choice, I have made flavored vinegars in the past so I used an allium flavored one, add about 1/2 cup (more or less) organic sugar, some salt. Boil all the seeds and spices together with the liquids and add about a cup of water. (You can put a spoon in and taste it now to see if you want to change the salt to sugar to vinegar to water ratio.)

Put the cucumbers into the jars and pour the hot liquid over them. If there isn't enough liquid to come to the top of the jar just add some more boiled water. Cover loosely with the lids (If you intend to keep the pickles more than a couple of weeks then go through the canning process and boil the jars at this point.) and let sit for 1 hour to 24 hours or more,(taste) then refrigerate.

A tip: I cut one pickle into quarters and put it near the top of the jar so if I want to see how they taste I can pick it out with a fork, rinse it off gently, and taste to see if I want to continue the pickling process longer.

If you don't like that slightly yellowish color that is imparted to the pickles then eliminate the turmeric.

Let me know how it goes! Email me at: info@cookingontheriver.com

Thursday, August 24, 2006

AVAILABILITY ALERT

This is an alert to all my present past and future clients. I am not a caterer. I have to cook the food in your home, or office, or front lawn, anywhere, but I can not do it in my kitchen. I also need to be booked usually several weeks in advance due to my busy schedule of activities. Sometimes something falls through and I can do something for you on not a lot of notice, but tht is rare. If you know of a commercial kitchen that is low cost, let me know and I will use it to prepare your food. Most commercial kitchens I know of charge at least $25 per hour and I have to extend those charges to you. I am posting this for obvious reasons: I keep getting asked to cater, as in deliver food. Can't do it. Sorry.
RICE IS NICE NOT

This just in:

USDA ANNOUNCES U.S. RICE SUPPLY HAS BEEN CONTAMINATED
USDA Secretary Mike Johanns has announced that domestic and export stocks of long grain rice has been contaminated by a genetically engineered variety of rice that is not approved for human consumption. Johanns said that the contamination was admitted to be the fault of Bayer Corporation, but the USDA doesn't know how widespread the contamination is. According to Johanns the biotech rice poses no health risks, but could damage the U.S. $1 billion rice export market, since many nations refuse to import genetically engineered rice. Japan has already announced a ban on long grain rice imports from the US. Last year, Japan and the EU banned US corn imports as a result of yet another GE contamination scandal.
Learn more: http://www.organicconsumers.org/2006/article_1584.cfm

Monday, August 21, 2006

DINNER ANYONE?

You might have noticed that I haven't had much time (goodness, since April) to post anything on this blog.

My apologies. I get distracted.

These days I have pretty much eliminated making 'meals for the week in advance' and I am just doing dinner parties.

I like creating special menus for special meals more than anything. I also like doing classes that are also dinner parties. Most people I have come across could use some knife skills honed. Or, a special lesson in a distinct cuisine: Southwestern, Mediterranean, French, Italian, or a food that is especially liked. I recently had a client who loved beets. She wanted to do an entire meal for eight people with beets in every course. Send me an email and I'll send you the menu.

Autumn is coming and I would like to do an Apple Cider dinner party. Any takers?
BEETS, BEANS AND BERRIES


Now that the vegetables and fruits are fresh, eat ‘em while you can. Sashay over to the Farmers Market and get some beets (or dig them out of your garden) - wash them well, trim the ends and plop them into some boiling water until fork tender. Drain and cool by running cold water over them, then peel. The peel slips right off. Slice into rounds. Slice up some onion rings, chopped parsley, add some olives, sugar, oil and vinegar, salt and pepper then whisk together. Pour over the beets and let them stand a couple of hours, refrigerated.

Fresh cranberry beans are in season. They’re the ones with the red and white mottled shells. Pop them out and boil in slightly salted water until soft. Drain, add chopped red onion, parsley, garlic, balsamic vinegar, a good olive oil, salt and pepper, toss well. Eat warm or cold.

Get some mixed berries. You can freeze them for eating in the winter. In fact freeze almost everything, except tomatoes. Freeze those cranberry beans too. Blanch briefly in water. Cool in ice water and put into freezer bags. You will be going to the Farmer’s Market in your freezer all winter long! Slow cook everything in the winter.

Take those beans and add some sauteed chopped or sliced garlic, chop up some onion, salt and pepper, saute in some tomato paste. Add the beans, a tablespoon or two of dijon mustard, a splash of dark molasses for sweetness, and liquid. Water or beer or even a fruit juice - give it a try. Slow cook after first bringing it all to a boil.
Check it after about 45 minutes to see if more liquid is needed. Don't let it dry out.

Wednesday, August 02, 2006

Looks like I have not been posting anything here since April. In June I started selling AGA ovens out of Hartsdale. I am still available for dinner parties but only if scheduled in advance as my schedule is tight these days.